Turkey burgers with a Greek twist

The original recipe for these burgers comes from the book Skinnygirl Dish by Bethenny Frankel ( titled Mykonos Burger). I just got this book a few weeks ago and I am loving it so far! Being that we are trying to be mindful about healthy eating, this book offers a lot of delicious ideas. Tim has been making me lighter versions of my fave cocktails for a long time, and there are some new fun options in this book. We will definitely be trying them.

Note: If you don’t have EVERY SINGLE ingredient a recipe calls for (or if you don’t like some ingredients), it doesn’t mean that you can’t make it. Get creative and make it your own.

Here’s what we used for the burgers:

lean ground turkey (package was ~1.3 lbs.)

1 tbsp. Worhcestershire sauce

1 tbsp. spicy mustard

1/2 cup reduced fat crumbled feta cheese

salt, freshly ground pepper, garlic powder to taste

Combine all ingredients in a bowl. You may have to get in there with your hands to mix them well. (Make sure you wash your hands afterwards before touching anything.) Use a 1/2 measuring cup to portion out the burgers. Form them so that they are slightly indented in the center. They will swell during cooking and you’ll end up with a nice, flat burger. Broil in the oven, about 6 minutes for each side.

“Tzatziki” topping (combine all ingredients):

1/2 cup non-fat Greek yogurt (non-fat is okay here because we are jazzing it up)

1/2 tsp. lemon juice

diced cucumber (I diced ~5 slices)

salt and freshly ground pepper to taste

We used Arnold Sandwich Thins for rolls but you could use whatever you like. After placing the burger on the bun, we topped each with onion, roma tomatoes, “tzatziki”, and arugula. They were served with our jalapeño-corn salad. They were so good! Tim loves burgers, so trying new recipes is always fun. I really value his opinion and he though these were fantastic. That good because we have two more dinners worth of leftovers!